Monday, May 29, 2006
Shake up your vanilla ice cream
Warm weather brings with it a unique set of cravings, often including a desire for milkshakes. While it’s fun to order milkshakes at a restaurant, it’s even more fun to make them at home. And since commercially made milkshakes often start with a base instead of real ice cream, you might even prefer the flavor of your own homemade shakes. Most recipes start with vanilla ice cream or frozen yogurt because it allows the other flavors of the milkshake to stand out.
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If you prefer an all-chocolate shake, leave out the drop of peppermint extract.
Chocolate Mint Milkshake
4 scoops vanilla ice cream
1/4 cup milk
1/4 cup chocolate syrup
1 drop peppermint extract
In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve. Makes 2 servings.
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Orange Vanilla Milkshake
1 6-ounce can frozen orange juice concentrate
1 cup milk
1 cup cold water
1 pint vanilla ice cream
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
10 cubes ice
In a blender, combine orange juice concentrate, milk, water, ice cream, sugar and vanilla. Blend until smooth. Add ice cubes; blend until thickened. Pour into glasses and serve. Makes 6 servings.
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Peanut Butter Milkshakes
1 cup milk
2 cups vanilla ice cream
1/2 cup creamy peanut butter
2 tablespoons granulated sugar
In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. Makes 3 servings.
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To toast coconut, bake at 350 degrees for 2 to 4 minutes, stirring frequently.
Tropical Milkshakes
3/4 cup milk
2 medium ripe bananas
3 cups vanilla ice cream, softened
1 8-ounce can pineapple chunks, undrained
2 tablespoons flaked coconut, toasted
2 tablespoons chopped pecans
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans. Makes 5 cups.
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Cafe Latte Milkshake
1-1/2 cups cold coffee
2 scoops vanilla ice cream
2 tablespoons chocolate syrup
In a blender, combine cold coffee, ice cream and chocolate syrup. Blend until smooth. Pour into glasses and serve. Makes 2 servings.
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Pantry Pointers
To reduce the fat and calories in a milkshake, try using skim milk and low-fat ice cream or frozen yogurt. To increase fat and calories in a milkshake, such as when trying to gain weight, try substituting cream for the milk.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 22, 2006
Marinate your steak for Memorial Day
May is National Barbeque Month, so serving a grilled meal is a great way to celebrate Memorial Day. Whether your preference is ham, beef, or fish, you can marinate your meat for maximum tenderness at your holiday celebration.
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Marinated Ham Steaks
1-1/2 cups pineapple juice
1/4 cup packed brown sugar
2 tablespoons butter or margarine, melted
1 tablespoon ground mustard
1 garlic clove, minced
1/4 teaspoon paprika
2 fully cooked ham steaks (1 pound each)
In a shallow glass container, combine pineapple juice, brown sugar, butter, mustard, garlic, and paprika; mix well. Add ham and turn to coat. Cover; refrigerate for at least 2 hours, turning occasionally. drain and reserve marinade. Grill ham, uncovered, over medium-hot heat for 3 to 4 minutes on each side, basting frequently with reserved marinade. Makes 6 servings
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Peppered Rib Eye Steaks
2 tablespoons vegetable oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon each salt, garlic powder and lemon-pepper seasoning
1/8 teaspoon each dried oregano, crushed red pepper flakes, ground cumin and cayenne pepper
4 boneless beef rib eye steaks (about 10 ounces each and 1 inch thick)
In a bowl, combine the oil and seasonings; brush over steaks. Grill steaks, covered, over medium heat until meat reaches desired doneness, about 7 to 10 minutes on each side. Baste occasionally with seasoning mixture. Let stand 5 minutes before serving. Makes 4 servings.
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Grilled Salmon Steaks
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat grill for high heat. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute. Brush salmon with olive oil. Cook on grill until fish flakes easily with a fork, about 5 to 10 minutes. Turn salmon once, and brush with boiled marinade halfway through cooking time. Makes 4 servings.
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Pantry Pointers
For best results, use a meat thermometer to check meat for doneness. The reading for medium steak is 160 degrees, salmon steak is 145 degrees, and ham steak is 140 degrees.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 15, 2006
Top off your salad with homemade dressing
Store-bought salad dressings are wonderfully convenient. There is a dressing for every diet—fat free, low fat, and regular. You can even get exotic flavors at the local grocery stores, including such temptations as creamy peppercorn and raspberry vinaigrette. But even with this array, sometimes it’s nice to put a pretty cruet on the table filled with a homemade dressing. The following recipes are tasty enough for company, and easy enough to create on those nights when you reach in the refrigerator for salad dressing, only to find there isn’t any.
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French Dressing
1/2 cup granulated sugar
1/2 cup ketchup
1/2 cup vegetable oil
1 clove garlic, minced
1/4 cup white vinegar
1/4 teaspoon hot pepper sauce
1-1/2 teaspoons celery seed
1/8 teaspoon liquid smoke flavoring
1 tablespoon minced fresh chives
In a pint jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, liquid smoke, and chives. Cover and shake well. Refrigerate until serving. Makes 2 cups.
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This dressing works well on salad, potato salad, and coleslaw.
Low-Fat Yogurt Salad Dressing
1 8-ounce container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve. Makes 1 cup.
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Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving. Makes 1-1/2 cups.
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Simple Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/8 teaspoon granulated sugar
Salt and pepper to taste
Mix together olive oil, balsamic vinegar, oregano, salt and pepper. Makes 3 to 4 servings.
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Pantry Pointers
The easiest way to wash leafy greens is with a salad spinner. If you don’t have a salad spinner, rinse greens under running water and then pat dry with paper towels.
For longer storage time, keep leafy greens in perforated plastic bags. To make your own, carefully poke evenly spaced holes in a regular plastic food storage bag before adding greens.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 08, 2006
Let the kids cook on Mother's Day
Mother’s Day is a special time of the year, one for commemoration and celebration for Mom. It is a time for breakfast in bed, family gatherings, and crayon scribbled cards. It also is time for a special treat for Mom, preferably one that was made by her children. Just make sure that while in the kitchen, kids are given jobs suitable for their ages.
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For an easy breakfast, have the kids layer fruit and granola with yogurt and serve it to Mom in bed.
Fruit Parfait
1 6-ounce carton flavored yogurt
1/4 cup granola
1/2 cup sliced fresh fruit (such as apple, strawberries, or bananas)
In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with the remaining yogurt. Makes 1 serving.
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This recipe makes a good snack or appetizer, or it could be part of a Mother’s Day picnic.
Party Pinwheels
2 8-ounce packages cream cheese, softened
1 1-ounce package ranch dressing mix
2 green onions, minced
4 12-inch flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 2-ounce can sliced black olives
1/2 cup shredded cheddar cheese
In a medium bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1-inch slices. Makes 15 servings.
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This dessert is tasty enough to stand on its own with coffee, but light enough to follow Mom’s favorite meal.
Banana-Strawberry Trifle
1 5-ounce package instant vanilla pudding mix
3 cups cold milk
1 9-inch angel food cake, cut in cubes
4 bananas, sliced
1 16-ounce package frozen strawberries, thawed
1 12-ounce container frozen whipped topping, thawed
Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and refrigerate 4 hours before serving. Makes 18 servings.
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Pantry Pointers
Trifles make an impressive and tasty dessert, and their recipes typically are flexible. For example, white cake goes well with bananas and pudding while chocolate cake goes well with cherry pie filling and pudding.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Desserts and Treats • (0) Contributions • Permalink
Monday, May 01, 2006
Have a taste of Mexico for Cinco de Mayo
Cinco de Mayo means more than just “the Fifth of May,” its English translation. This holiday commemorates the 1862 Battle of Peubla when the Mexicans defeated the French army. Fortunately, you don’t have to be Mexican to celebrate. And if you don’t want to prepare an entire Mexican meal, these recipes will provide holiday-themed snacks throughout the day.
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Guacamole
2 avocados
Juice of 1/2 lemon
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Cut the avocados in half. Remove the pits and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving. Makes about 2 cups.
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Salsa
1 28-ounce can whole tomatoes, undrained and coarsely chopped
1 14.5-ounce can diced tomatoes with green chilies, undrained
1 large onion, minced
1 large green pepper, minced
1 garlic clove, minced
1/4 teaspoon ground coriander
1/2 teaspoon white vinegar
Red pepper flakes, optional, to taste
In a large bowl combine chopped tomatoes, diced tomatoes, onion, green pepper, garlic, coriander, and vinegar. Add red pepper flakes if desired. Mix well; allow to chill in the refrigerator at least 1 hours to allow flavors to blend. Makes about 4 cups.
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This versatile recipe works well as an alcoholic or non-alcoholic punch.
Cranberry-Lime Margarita Punch
6 cups water
1 12-ounce can frozen cranberry juice cocktail, thawed
1/2 cup fresh lime juice
Artificial sweetener equal to 1/4 cup sugar
2 cups ice cubes
1 cup tequila or ginger ale
1 lime, sliced
Combine water, cranberry juice, lime juice, and artificial sweetener in punch bowl; stir until artificial sweetener dissolves. Stir in ice cubes, tequila or ginger ale, and sliced lime; garnish with fresh cranberries if desired. Makes 10 servings.
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Pantry Pointers
If you are trying to diet or eat a little healthier, your refrigerator should always have a jar of salsa in it. It’s not only naturally fat free, it’s also very low in calories, usually containing less than 30 calories per serving. And the spices can help take the edge off any appetite.
To remove the pit from an avocado, begin but cutting the avocado lengthwise around the pit. Pull the halves apart, and then carefully and firmly strike the put with the sharp edge of a knife. While holding the avocado, twist the knife to remove the pit.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com